Funfetti Pancakes (Pancakes with Sprinkles)
Homemade funfetti pancakes are the perfect way to start a fun day! This quick and easy pancake recipe uses standard pantry ingredients and rainbow sprinkles to make an unforgettable breakfast.
Servings: 4 Servings
Calories: 397kcal
Ingredients
Funfetti Pancakes from Scratch
- 1 large egg
- 2 tablespoon vegetable oil (or canola oil)
- 1 + ¼ C milk of choice (2% or whole dairy milk, or oat milk recommended)
- 1 teaspoon vanilla extract
- ½ teaspoon almond extract
- 2 tablespoon granulated sugar
- 3 teaspoon baking powder
- ½ teaspoon salt
- 1 + ½ C all-purpose flour
- .5 C rainbow sprinkles (jimmies or confetti shape)
Optional Vanilla Glaze
- 1 C powdered sugar
- 2-3 tablespoon milk of choice
- ½ teaspoon vanilla extract
Instructions
Funfetti Pancakes from Scratch
- In a large mixing bowl, whisk together the egg, vegetable oil, milk, vanilla extract, and almond extract until thoroughly combined.
- Add in the sugar and whisk to combine.
- Slowly add in the dry ingredients (baking powder, salt, and all-purpose flour) and mix just until a smooth batter has formed (a few small lumps are ok, don’t overmix!).
- Gently fold in the the rainbow sprinkles until distributed throughout the batter.
- Preheat a non-stick pan (or griddle) over medium heat.
- Spray the pan with cooking spray and scoop ¼ cup sized portions of batter into the pan, leaving room between the scoops of batter.
- Cook for 1-2 minutes until bubbles start to form on the top of the pancakes and the edges begin to form (they’ll look slightly raised/curved/dry). Then flip with a spatula to cook the other side for another 1-2 minutes until golden brown.
- Serve with your favorite toppings and enjoy!
Optional Vanilla Glaze
- In a small mixing bowl, whisk together all icing ingredients (starting with 2 Tablespoons of milk). If too thick, add slowly add in additional milk and whisk until desired consistency is reached.
Notes
A Note on Sprinkles to Use: Be sure to use jimmies or confetti sprinkles for your pancakes. Do NOT use nonpareils as the colors will bleed into your batter.
Expert Tips:
Do not overmix your batter. Overmixing your batter can lead to tough, rubbery pancakes. You want to mix your dry ingredients into your wet ingredients until just blended in (if you have a few little lumps, or small streaks of flour, that is ok!).
Keep an eye on the heat of your griddle. It is recommended to cook pancakes over medium heat. However, if your pancakes are coming out darker than desired, turn down the heat. Burned pancakes are no fun! If you’re worried, you can always do one test pancake to see how your heat is and adjust accordingly.
Do not overcrowd your pan when cooking. Make sure to leave room between your pancakes when cooking your batter. This will make sure your pancakes have enough room to puff up and rise, and you’ll have enough room to get your spatula in and flip your birthday pancakes!
*The nutrition facts for this recipe were calculated using 2% dairy milk and no toppings (as this will vary greatly based on personal preference).
Nutrition
Calories: 397kcal | Carbohydrates: 65g | Protein: 9g | Fat: 11g | Saturated Fat: 3g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 2g | Trans Fat: 0.1g | Cholesterol: 47mg | Sodium: 660mg | Potassium: 172mg | Fiber: 1g | Sugar: 28g | Vitamin A: 135IU | Vitamin C: 0.1mg | Calcium: 278mg | Iron: 3mg
